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Chicken Korma


1 medium chicken

2 to 3 tbsp yoghurt,

1 tbsp ginger garlic paste,


1 tsp cumin seeds,

2 tsp Kashmiri chilli powder ,

1 tsp chilli powder,

1 tbsp crushed coriander,

1/2 tsp turmeric and

packet bought 1 heaped tsp Korma masala

1/2 cup oil

2 bay leaves

1 tsp cumin seeds

4 to 5 cloves

1 cinnamon stick

4-5 black peppercorns

2 black cardamoms

1 star anise

2 red onions finely sliced

Blanch 15 almonds in hot water when soft peel skin off using 10 to make a paste and 5 to use at end. couple of tbsp plain yoghurt extra

To marinade chicken

Marinade the Chicken in the yoghurt, ginger garlic paste, salt, cumin seeds, Kashmiri chilli powder ,chilli powder, crushed coriander, turmeric and Korma masala.

To cook

1 Heat 1/2 cup oil

2. add bay leaves, cumin seeds, cloves, cinnamon stick, black peppercorns, black cardamoms and star anise.

3. Fry the onions until lightly golden spoon out and set it aside grind to a paste to use later

4. Blanch 15 almonds in hot water when soft peel skin off. Make a paste with 10 by pounding and mixing with water and save 5 to throw in later at the end

5. Back to the oil add the the chicken and cook 12 minutes.

5. Add a couple more tbsp yoghurt, add the almond paste add the onion paste and cook another 5 minutes.

6. Add 1/2 cup to a cup water cover and let cook 10 -15 minutes thrown in the almonds leave 5 minutes garnish with fresh coriander

Thanks to Shai Ayoub for this


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